Andouille Sausage and Greens on Cheese Grits
Yields: 6-8 servings
Ingredients
- 16 ounces Andouille Sausage cut into ½-inch slices (mail order from Cajun Grocer)
- 1 cup chopped onion
- ½ cup chopped celery
- ½ cup chopped red bell pepper
- 1 (1-pound) bag washed and chopped collard greens
- 3 cups low-sodium chicken broth
- 1 tablespoon distilled white vinegar
- 1 teaspoon Cajun seasoning
- Cheese Grits (recipe follows)
Instructions
- In a large Dutch oven, cook sausage in batches over medium heat, stirring occasionally, until browned, about 7 minutes. Remove sausage using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in pot.
- Increase heat to medium-high heat. Add onion, celery, and bell pepper to Dutch oven; cook, stirring frequently, until vegetables are slightly softened, about 3 minutes. Add sausage, greens, broth, vinegar, and Cajun seasoning; reduce heat to medium-low. Cover and simmer, stirring occasionally, until greens reach desired tenderness, 25 to 30 minutes. Serve over Cheese Grits.
Cheese Grits
YIELD Makes 8 servings
ACTIVE TIME1 hrTOTAL TIME1 1/4 hr
ACTIVE TIME1 hrTOTAL TIME1 1/4 hr
INGREDIENTS
- 4 cups water
- 4 cups whole milk
- 2 cups yellow stone-ground grits
- 1/2 cup heavy cream
- 1/2 stick unsalted butter (optional), cut into pieces
- 2 teaspoons kosher salt
- 1.5 cups shredded white cheddar cheese
Instructions
- Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.
- Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1 1/4hours (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with hot water (about 1/2 cup).
- Stir in cream, shredded cheese & butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes.
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